Tag: Cheese

Chicken and cottage cheese samosas are one of my favorites. The crispy spring roll sheet is filled with mild chicken and cottage cheese filling, seasoned to perfection and loaded with flavor. Once you make this, I am sure you will be addicted to these babies ❤ and they are going to be a big hit on you Hi Tea parties.

Ayesha’s Kitchen

Ingredients

FOR SAMOSAS

24 samosa sheets

Oil for frying

Flour and water slurry to seal the edges

FOR FILLING

1 chicken breast, large size, boiled and hand shredded

0.5 kg cottage cheese, grated

3 to 4 green chillies, chopped fine (optional)

3 spring onion, chopped fine (only the green part)

Some salt and cracked black pepper to season

1 tspn mustard sauce

Some white pepper

Method

Combine all the ingredients for filling in a mixing bowl and mix.

Make cone tyoe shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seaal the edges with slurry.

Make all the samosas and refrigerate for 1 hr.

Heat oil for 190 degrees celsius and fry samosas in batches depending on the size of your fryer.

8 dill cucumber slices (when you search for gherkins or pickles in a grocery store, you mostly get sweet spiced pickles, they are NOT the ones we are looking for. On the same shelf you can find dill cucumbers (whole cucumbers). That’s what we are looking for over here)

1 brown onion sliced

Some ketchup

Some mustard sauce

4 processed cheese slices (we don’t get orange colour cheese in Australia; maybe in US u can but there is no such difference in the taste of orange cheese and normal cheese. You can use Krafts or any other famous brand)

250 gms beef mince (processed without any seasoning in a food processor)

Some salt and pepper

Procedure:

-For meat patties, process beef mince in food processor and then on a baking sheet/ parchment paper/ butter paper/ baking paper/ wax sheet put 2 balls of this meat and with oiled hands spread and make round patties a little bit bigger than your bun in diameter because mincemeat have tendency to shrink when cooked/ grilled.

-Freeze them for 30 minutes.

-Heat your non-stick grill and cook the meat. Season each side with salt and pepper and grill each side for 1 minute.

-Make sure your burger is dressed when the meat is ready to enjoy hot and fresh burger.

-Bun have two parts, the head part with sesame seed is the “crown” and the bottom base part is the “heal” . Now on the heal put one slice of cheese and on the crown drizzle some tomato ketchup and some mustard sauce, place some onion, 4 pickles (per burger) and then another slice of cheese.

-Now place the fresh hot meat patty rite from the grill onto your cheese slice on the heal and cover with the crown. So the sequence is burger heal (base), cheese slice, meat, cheese slice, onion, pickles, mustard, ketchup and top of the bun (crown).

One of my favo starter….. You can make it on your pizza and pasta party as an appetizer or as finger food on your weekend parties…….. it goes great with everythin and believe me your guests will love it ……

Ayesha’s Kitchen

Ingredients:

250 gms cream cheese ( a little bit colder than room temperature)

250 gms finely grated cheddar cheese

2 – 4 fresh jalapenos (deseeded and chopped) (if using marinated or preserved jalapenos, keep them out in a strainer for about 1 hr before chopping and adding to your mix)

1 cup flour seasoned with some dried chives

2 beaten eggs

Canola oil for deep frying

1 cup bread crumbs seasoned with some chicken salt

Procedure:

-With a spatula/ fork or masher cream the cream cheese.

-Mix cream cheese & cheddar cheese with diced jalapeno.

-Roll small spoonfuls of the mixture into balls and dredge in flour, then dip in either lightly beaten egg. Roll in bread crumbs and fry in oil until golden brown.

-Marinate chicken in all the ingredients given for chicken for about 30 minutes. Meanwhile cut all the vegetables and combine and whisk eggs, milk and salt in mixing bowl.

-In a frying pan heat oil and fry chicken. When it begins to change its colour, add salsa sauce, and all the other vegetables. Reserve some capsicum for topping.

-Cook and cook covered until the tomatoes lose their stiffness. Now add eggs and let the mixture settle for about a minute. Now gradually mix. When the eggs are cooked and little bit runny, transfer them to a circular baking pan (spring form pan, preferred).

-Top it with some cheese, oregano and capsicum and bake in a preheated oven (180 degrees Celsius) until the cheese is melted and a bit golden in color.

-Take it out and let it rest for about 2 minutes. Remove the spring of the pan and serve hot with toasted multi grain bread.